Sunday, 27 August 2017

CNE: The Culinary Adventure

To visit the Canadian National Exhibition, it means to be prepared for new experiences, where new tastes and foods are part of the program.

As an Example, in earlier visits, I had the opportunity to taste the excellent products of Carmichael meats, including his exotic pepperettes and summer sausages (I had the opportunity to taste Kangaroo meat). There were other interesting products as well, but start mentioning would be too long.

In this visit, I started my adventure with Bug Bistro, in the food building. They specialize in insects, like crickets. In http://entomofarms.com/ there is more explanation about this culinary art using insects. I had the opportunity to eat “Tacos Grillos”, a delicious Tacos flavored with crickets and worms.



The use of a spicy sauce may hide a little bit its flavour, but I enjoyed the overall taste of tacos. They also sell some small packets of crickets that we can later use in our kitchens in other culinary creations. You can ask me later how it was.





Then I visited Farm to Fryer. I had the opportunity to taste Fried frog legs & cod tongue. Frog legs belong already to the list of typical dishes from cultures, that are not that far from ours, where we can include the South of the US and France. Eating them is almost like eating Chicken wings.  Pan fried Cod tongues is common in Newfoundland kitchen. They both come with tartar sauce. 






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